#3448 - Yellow Squash and Onions

(by Shirley McNevich)

5 cups shaved yellow squash
1 tsp. olive oil
1 cup thin sliced red onions
1 minced garlic clove
salt and pepper to your taste
lemon juice (optional)
fresh grated Parmesan cheese

Wash and peel the yellow squash, then shave the yellow squash with a vegetable peeler until you have 5 cups. In a skillet over medium heat add the olive oil, shaved yellow squash, sliced red onions and minced garlic--cook/stir until onions are tender. Remove from heat--drizzle with a little bit of lemon juice (optional). Season with salt and pepper. Sprinkle fresh grated Parmesan cheese over the top.

#2990 - Baked Squash and Zucchini

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/23/13 so we can take the week off.

2 yellow squash
2 zucchinis
olive oil
1 tsp. salt
1/4 tsp. pepper

Cover the inside of a 9 x 13 glass baking dish with foil. Spray the foil with Pam. Wash the squash and zucchini. Slice the squash and zucchini into coin shaped pieces, then slice each coin shaped piece into four quarters. Place the squash and zucchini pieces into a bowl. Drizzle some olive oil over the top, then toss the squash and zucchini to coat. If not coated, add a little more olive oil and toss again. Spread the squash and zucchini pieces into the baking dish. Sprinkle the salt and pepper over the top. Cover the dish with foil. Bake at 450 degrees for 20-30 minutes or until tender.

#1420 - Fiesta Squash

(by Joyce Ann Schirmacher - friend)

1 chopped onion
1 chopped green bell pepper
2 TBSP butter
1 1/2 lbs. yellow squash (cut into 1/4" thick slices)
1 tsp. salt
1/8 tsp. pepper
1 TBSP lemon juice

In a skillet over medium heat add butter, chopped onions and chopped green peppers--stir and cook until tender. Add salt, pepper and lemon juice--stir. Add squash pieces--turn heat to low--stir and cook for 8-10 minutes or until squash is tender.

#1327 - Squash Casserole

(by Shirley McNevich)

2lbs. yellow squash (washed, peeled if you wish, and sliced into coin shaped pieces)
1/2 tsp. salt
2 eggs yolks (beaten)
2 egg whites (beaten until stiff)
2 TBSP flour
1 cup Breakstone's sour cream
1 1/2 cups shredded cheese (your choice of flavor)
2 to 3 slices buttered bread (cut into bite size pieces)

In a saucepan add sliced squash--cover the squash with water and add salt--bring to a boil, then cook 15 minutes or until tender, then drain. Place drained squash into a greased 2 qt. casserole dish. In a bowl add beaten egg yolks, flour, sour cream, shredded cheese--stir until mixed. Add beaten egg whites to the sour cream mixture--stir just until mixed. Pour the sour cream mixture on top of the squash. Cover the top of the sour cream mixture with the buttered bread pieces. Bake at 350 degrees for 20-30 minutes or until hot.